Yongchaak singju

Shingju is again a preparation made with the same base a thick sauce made from red chillies and ngari (fermented fish). Here, the vegetables are added mostly in raw form. A shingju is the equivalent of a spicy salad in the Manipuri cuisine. For the yongchak shingju preparation, it is the tender ones that are often used while for the iromba, it is the more mature ones that are prefered, although there is no restriction as such. The only link of shingju I was able to find was For those unfamiliar with Manipuri cuisine, once again let me add a few lines of my own. Scrap off the thin green skin from the yongchak. Then remove the thick sides of the beans. Now, shred the beans into thin pieces.